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Always Moist Pound Cake
Always Moist Pound Cake is a traditional American recipe for a classic pound cake made with Duncan Hines cake mix that remains moist through the addition of vegetable oil and sour cream. The full recipe is presented here and I hope you enjoy this classic American version of: Always Moist Pound Cake.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
10
Rating: 
Tags : Milk RecipesBaking RecipesCake RecipesUSA Recipes
This is an excellent modern twist on the traditional pound cake recipe. It's very easy to make, as it starts with a standard cake mix and will stay moist for several days.
Ingredients:
1 (500g) box
Duncan Hines all butter cake mix (substitute butter for the shortening in the basic mix)
4 large eggs
180ml vegetable oil
100g granulated sugar
240ml sour cream (or substitute 240ml double cream with 1 tbsp fresh lemon juice mixed in)
1 tsp vanilla extract
icing sugar
Method:
Combine the cake mix, oil, sour cream and sugar in a bowl. Mix thoroughly to combine then add the eggs one at a time, beating thoroughly to mix in after each addition then beat in the vanilla extract.
Grease a bundt cake tin then coat the inside with icing sugar. Turn in the batter then transfer to an oven pre-heated to 175°C and bake for about 45 minutes, or until the top of the cake is golden and springy and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then loosen with a spatula, turn onto a wire rack and allow to cool completely. Transfer to a serving plate, dust with icing sugar and serve.
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